There are few things more pleasant and rewarding than opening an aromatic jar of freshly preserved tomatoes or pickles. When you make the effort to set aside some produce during the growing season, you can turn an otherwise dreary winter meal into a taste of summer and the best part is, it’s not that hard to do.
Who doesn’t love that feeling of stepping outside on the first warm day of the season and realizing that you need to remove a layer, as the springtime sunshine warms you all the way down to your soul? If we could encapsulate that feeling in a dessert, it would have to be kissed by lemon, the very color and flavor of a ray of light.
Here’s an only-in-Vermont experience for you: In 10th grade biology class, we spent a month learning how to make cheese. No, seriously. We studied enzymes and sugars, took a field trip to a dairy farm and spent a lab period making mozzarella with Bunsen burners and beakers. While other kids learned the intricacies of the animal kingdom or the carbon cycle, my friends and I learned why sharp Cheddar is naturally lactose-free.
Of all the world’s cuisines, few have come to symbolize gourmet cooking and desserts quite like the food of France. The country is renowned for its exquisite stews and soups, salads and casseroles, each telling a story of tradition and terroir.
Have you ever wondered how long that carton of eggs can last in your refrigerator? Weeks, months, maybe years?! (Okay, maybe not years…) Here’s everything you need to make sure your eggs are still fresh and high quality no matter how long you’ve had them.